Design of foods with bioactive lipids for improved health

Annual Review of Food Science and Technology

Volumn 4, Issue 1, 2013, Pages 35-56

  Chen, Bingcan ^a   McClements, David Julian ^a   Decker, Eric Andrew ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

antioxidant formulation; bioavailability; breeding; delivery system; lipid oxidation; structured lipids

Indexed keywords

BIOAVAILABILITY; BREEDING; DELIVERY SYSTEMS; LIPID OXIDATION; STRUCTURED LIPIDS;

BIOCHEMISTRY; DISEASES; HEALTH; POLYUNSATURATED FATTY ACIDS;

LIPIDS;

ANTIOXIDANT; CAROTENOID; EDIBLE OIL; LIPID; PHYTOSTEROL; TOCOPHEROL; UNSATURATED FATTY ACID; WATER;

ANIMAL; BIOAVAILABILITY; BREEDING; FOOD HANDLING; FUNCTIONAL FOOD; HEALTH PROMOTION; HUMAN; METHODOLOGY; OXIDATION REDUCTION REACTION; PLANT; REVIEW; SOLUBILITY;

ANIMALS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; BREEDING; CAROTENOIDS; DIETARY FATS, UNSATURATED; FATTY ACIDS, UNSATURATED; FOOD HANDLING; FUNCTIONAL FOOD; HEALTH PROMOTION; HUMANS; LIPIDS; OXIDATION-REDUCTION; PHYTOSTEROLS; PLANTS, EDIBLE; SOLUBILITY; TOCOPHEROLS; WATER;

MLCS; MLOWN;

EID: 84874860865     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-032112-135808     Document Type: Article

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